Dinner salads | SuzyGee's Interests and images

Please check the field outlined in red below and re-enter.

Dinner salads

I love salads. Though I do sometimes have a vegetable salad or a fruit salad for dinner, if I had a big lunch, these salads are heartier, because they include seafood, meat, eggs or lots of cheese. I also have pages for fruit salads, vegetable salads, and even healthier salads.

Followers 58
Photos 25

Page Contributors

SuzyGee

SuzyGee

Follow

Apple Bacon & Pecan Salad with Garlic Balsamic Dressing from www.laurenslatest.com

Apple Bacon & Pecan Salad with Garlic Balsamic Dressing from www.laurenslatest.com

Smoked Trout Salad with Grapefruit & Avocado

A stripped-down dressing of lemon juice and olive oil is all thatâs needed for this salad, where smoked fish is the featured player. This most basic combination of fat and acid carries the troutâs gentle smokiness to every corner of the dish. And when the acidic sting of grapefruit (at Gjelina, weâre fools for the ones from Shaner Farms), lush slices of avocado, and the peppery bite of arugula come into play, this simple salad rises to the level of a classic.

Other citrus, such as orange or tangerine, works well here, too, but I think the intense acidity and floral qualities of grapefruit, and its cousins pomelo and oro blanco, are ideal.

8 oz [230 g] arugula
5 oz [140 g] high-quality store-bought smoked trout
2 tsp fresh lemon juice
1 1/4 tsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 grapefruit, pomelo, or oro blanco, or a combination, peeled and sectioned
1 avocado, cut lengthwise in 1/4-in [6-mm] slices
1/4 red onion, cut in thin slices

Smoked Trout Salad with Grapefruit & Avocado

A stripped-down dressing of lemon juice and olive oil is all thatâs needed for this salad, where smoke...

Delicata Squash Salad with Pork Medallions

Bacon, pork tenderloin, and satisfying squash make spinach a mere afterthought (a very nutritious afterthought) in this main-dish salad recipe.

Ingredients

12 ounces pork tenderloin, cut into 1/2-inch slices
1 tablespoon olive oil
3 slices lower sodium less fat bacon
1 pound delicata squash, seeds removed and cut into 1-inch piece*s
3/4 cup unsweetened apple juice
2 shallots, thinly sliced
3 tablespoons cider vinegar
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
6 cups fresh baby spinach

Delicata Squash Salad with Pork Medallions

Bacon, pork tenderloin, and satisfying squash make spinach a mere afterthought (a very nutritious aftertho...

CHICKEN SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE

This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad. The roasted veggies are more interesting the second time around in a vinaigrette as opposed to just on their own. Even when I don't have leftover roasted veggies, I have been known to toss some raw ones in the oven just to make this delicious dressing, which I eat on everything: pasta, grilled fish, and, obviously, chicken. The chicken for this salad can be warm or cold, straight from the fridge.

SALAD INGREDIENTS

1 head romaine lettuce, chopped
1 head radicchio, chopped
1 Belgian endive, chopped
2 cups (1/2-inch) diced cooked skinless chicken breast
1/2 cup Roasted Root Vegetable Vinaigrette

ROASTED ROOT VEGETABLE VINAIGRETTE INGREDIENTS

2 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 large shallot, quartered
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 1/3 cups low-sodium chicken broth
1/4 cup frozen unsweetened apple juice concentrate, thawed
3 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

CHICKEN SALAD WITH ROASTED ROOT VEGETABLE VINAIGRETTE

This is a great way to use up leftover roasted vegetables and chicken and turn them into a li...

Grilled Seafood Salad

Serve this simple Grilled Seafood Salad as an Italian antipasto or a light dinner with crusty bread and a glass of wine.

INGREDIENTS

1 pound cleaned calamari, preferably bodies and tentacles
1 pound large shrimp, shelled, deveined, tails removed
1/2 pound medium sea scallops
Salt and freshly ground pepper, to taste
Olive oil, for drizzling
3 Roma or plum tomatoes, diced
1 celery heart, chopped
Handful black olives, pitted and chopped
Juice of 1 lemon
6 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste
Handful basil leaves, chopped or torn

Grilled Seafood Salad


Serve this simple Grilled Seafood Salad as an Italian antipasto or a light dinner with crusty bread and a glass of wine.

INGR...

Asparagus, Beet & Goat Cheese Salad

At its peak in springtime, asparagus is tender enough to eat uncooked. Here, we toss slender ribbons of raw asparagus with a tangy citrus vinaigrette. The beets can be roasted and sliced up to two days in advance and refrigerated in an airtight container. You can also pick the whole-leaf herbs the day before, then wrap them in damp paper towels and refrigerate.

Ingredients:
1 1/2 lb. beets, trimmed
2 Tbs. plus 1/4 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
2 Tbs. minced shallots
1/4 cup fresh orange juice
2 1/2 Tbs. fresh lemon juice
1/2 lb. asparagus, tough ends trimmed,
spears washed
2 Tbs. fresh flat-leaf parsley leaves
2 Tbs. fresh chervil leaves
4 oz. goat cheese (chÃ¨vre), crumbled
2 Tbs. finely chopped fresh chives

Asparagus, Beet & Goat Cheese Salad

At its peak in springtime, asparagus is tender enough to eat uncooked. Here, we toss slender ribbons of raw asp...

Paste to Page
2

234
SuzyGee

Dinner salads
```
Romaine Lettuce salad
```
Paste to Page
1

635
SuzyGee

Dinner salads
```
Strawberry Fields Salad
```
Paste to Page
879
SuzyGee

Dinner salads
```
Classic Cobb Salad
```
Paste to Page
226
SuzyGee

Dinner salads
```
Chicken and Couscous Salad Recipes
```
Paste to Page
224
SuzyGee

Dinner salads
```
Quick Taco Salad Recipes
```

Crisp apples, dried cranberries, feta cheese, and hearty walnuts come together in a fresh Autumn salad.

Crisp apples, dried cranberries, feta cheese, and hearty walnuts come together in a fresh Autumn salad.

I'm all about getting simple and eating clean this week. Exactly why I LOVE my single serving recipe for Avocado Caprese Salad on foodiecrush.com #avocado #caprese #mozzarella

I'm all about getting simple and eating clean this week. Exactly why I LOVE my single serving recipe for Avocado Caprese Salad on foodiecrush.com #avo...

Harvest Cobb Salad - The perfect fall salad with the creamiest poppyseed salad dressing. So good, you'll want to make this all year long!

Harvest Cobb Salad - The perfect fall salad with the creamiest poppyseed salad dressing. So good, you'll want to make this all year long!

Paste to Page
220
SuzyGee

Dinner salads
```
BLT bowl
```

Thai Chicken Salad with Spicy Peanut Sauce

Thai Chicken Salad with Spicy Peanut Sauce

Cranberry Avocado Spinach Salad with Chicken and Orange Poppyseed Dressing | Cooking Classy

Cranberry Avocado Spinach Salad with Chicken and Orange Poppyseed Dressing | Cooking Classy

Chicken Salad with Fennel, Orange and Raspberries

ingredients

For the Tangy Raspberry-Orange-Mustard Dressing:
3 tablespoons olive oil
3 tablespoons grainy mustard
3 tablespoons honey
2 tablespoons raspberry vinegar
1 large navel orange, zest grated and juice squeezed
Salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken breasts
1/2 cup orange juice
3 large navel oranges
1 fennel bulb, trimmed and coarsely diced
8 cups mixed lettuce such as Boston or Bibb, washed and torn into bite-size pieces
1 small red onion, thinly sliced
1/4 cup raspberries

directions

Set 4 dinner plates in the refrigerator. In a medium bowl, whisk together all ingredients for the dressing. Spoon 2 tablespoons of dressing into a large skillet and set the rest aside.

Over medium-low heat, add chicken and orange juice to skillet. Bring to a simmer, reduce heat to low and cover the pan. Cook chicken for 6 minutes, then turn it over and cook for another 6 minutes. Shut off heat, remove lid and let cool in the pan for 15 minutes.

Meanwhile, cut off tops and bottoms of remaining 3 oranges with a sharp paring knife; peel the oranges, removing all the white pith, and slice into rounds.

In a large bowl, toss the fennel and lettuce with all but 2 tablespoons of the reserved dressing. Divide the lettuce mixture among the 4 chilled dinner plates. Slice the chicken into thin strips. Arrange the chicken, orange sections and onion slices on top of lettuce. Drizzle with remaining dressing, sprinkle with raspberries and serve.

Chicken Salad with Fennel, Orange and Raspberries


ingredients

    For the Tangy Raspberry-Orange-Mustard Dressing:
    3 tablespoons olive oil
    ...

Harvest Bacon and Chicken Dinner Salad with Tangy Fruit Dressing

Harvest Bacon and Chicken Dinner Salad with Tangy Fruit Dressing

Iceberg Salad with Homemade Blue Cheese Dressing - Super simple yet very elegant, this salad can be prepared ahead of time and assembled right before serving. And the homemade blue cheese dressing is one of the best IÃ¢â¬â¢ve ever had!

Ingredients
Dressing

4 oz blue cheese, crumbled
⅔ cup mayonnaise
⅓ cup plain Greek yogurt
1 tablespoon red wine vinegar
salt and freshly ground pepper

Salad

6 radishes, trimmed and thinly sliced into rounds
5 green onions, white and green parts cut into Â¼â thick pieces
4 celery stalks from the center of the bunch, cleaned and sliced into Â¼â thick slices
1 large heat of iceberg lettuce, wilted outer leaves removed
4 to 6 oz blue cheese, crumbled
fleur de sel and freshly ground pepper

Instructions
Make the Dressing

Place the blue cheese in a bowl and microwave for 15-20 seconds, until it is starting to melt.
In a food processor or blender, combine the mayonnaise, yogurt, vinegar and melted blue cheese. Process until the dressing is smooth. Season to taste with salt and pepper. Refrigerate until ready to use.

Make the Salad

Combine the radishes, green onions and celery in a bowl.
Cut the lettuce into four Â¾â slices. Place each disc on a dinner plate. Spoon some of the dressing on top of each of the discs of lettuce. Top with Â¼ of the vegetables. Sprinkle with the blue cheese and season with the fleur de sel and freshly ground pepper.

To Make Ahead:

Prepare the dressing and refrigerate until ready to serve the salads. Combine the radishes, green onions and celery and refrigerate. When ready to serve, cut the lettuce and assemble the salads.

Iceberg Salad with Homemade Blue Cheese Dressing - Super simple yet very elegant, this salad can be prepared ahead of time and assembled right before ...

Healthy Shrimp and White Bean Salad with Creamy Lemon-Dill Dressing Recipes

Healthy Shrimp and White Bean Salad with Creamy Lemon-Dill Dressing Recipes

Healthy Shrimp and White Bean Salad with Creamy Lemon-Dill Dressing Recipes

Healthy Shrimp and White Bean Salad with Creamy Lemon-Dill Dressing Recipes

Healthy Chicken and Glass Noodle Salad Recipes

Healthy Chicken and Glass Noodle Salad Recipes

Healthy Crab, Corn and Tomato Salad with Lemon Dressing Recipes

Healthy Crab, Corn and Tomato Salad with Lemon Dressing Recipes

Healthy White Bean and Roasted Chicken Salad Recipes

Healthy White Bean and Roasted Chicken Salad Recipes